250 ml whole milk
250 ml double cream
1 garlic clove , chopped finely
2 sprigs of fresh thyme
100 gr onion , roughly chopped
50 gr Parmesan, freshly grated
50 gr mozzarella
Preheat the oven to 160 C. Rub some butter all over the surface of a gratin dish. Peel and slice the potatoes very thin, 2-3 mm. Lay the slices on a clean towel to dry them out.
Pour the milk and cream into a pan. Add the garlic, thyme and onions. Slowly heat the milk and, just as it is about to reach boiling point, remove it from the heat. Strain the liquid into a large jug.
Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer.
Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes. Pour over the rest of the hot milk and cream. Put the parmesan and the mozarella over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.
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